Lockdown has us missing pizza almost as much as we miss human touch (maybe even more). Sure, we can buy frozen pizzas and microwave meals to try and imitate the real deal but it’s not the same. Also, if we’re ever set free and have to start wearing pants that aren’t elasticated again we would quite like to fit into the same clothes as before lockdown.
Angie, founder of Lean Girl, is here to answer the prayers of those who are suffering from Col’Cacchio withdrawals but also want to remain healthy. She has taken a few of our favourite takeaway orders and given them a healthy, home-cooked makeover. All the takeaway recipes use ingredients you can easily buy at your weekly essentials shop. Please note: there was no way to make a triple-layered stuffed-crust pizza healthy, sorry.
Healthy takeaway recipes to make RN
What we wouldn’t give to be checking off those boxes on the Andiccio’s menu rn, am I right?! Everyone’s favourite cheesy takeaway has been given the Lean Girl makeover: the wrap-pizza. This version is so low-cal Angie says you could eat it every day of the week.
You will need:
1 large tortilla wrap
¼ tin of tomato & onion mix OR 2 tablespoons of tomato paste
A handful of mushrooms
Your protein of choice (shredded chicken, lean mince, tuna)
30g grated reduced-fat cheddar cheese
Herbs and spices
Preheat the oven to 200°C on the grill setting. Grab you wrap; we’re calling this a pizza base now. Place it on a large baking tray and spread the tomato paste/tomato and onion mix all over the base. Add your mushrooms, protein and any other (healthy) toppings you want. Sprinkle on your cheese and herbs, pop it in the oven, and 5-8 minutes later your pizza is ready to eat.
A healthy burger option that isn’t “bun-less’? We are listening. Angie says that while swapping out your burger’s bun for some lettuce leaves is obviously a great way to eat less calories, sometimes you just want to pick up your burger with both hands, and for that you need a bun.
‘If we’re having a bun, then I’d say opt for a veggie or salad as a side versus chips,’ she says. ‘I also love to go for a burger patty that is leaner than your traditional beef burger or crumbed chicken. One of my favourites is ostrich – it’s super lean and still has a great meaty flavour.’
You will need:
1 medium burger roll
1 ostrich burger patty
Sliced lettuce, tomato, onion and gherkins
5 medium zucchini
Cut your zucchini into chip-like slices and salt them well. Boil, steam or microwave them until slightly tender, but not floppy. If you have an air fryer pop them in for 8-10 minutes. If not, cook them in the oven for 10-15 minutes at 180°C degrees until crisp.
Heat a non-stick pan, spray with Spray and Cook and pop on your burger patty. Remember to season well with your favourite spices. Flip the patty a few times until cooked through. Toast your bun in the oven for about 5 minutes to add a bit of crispness. Then add your lettuce, tomato, onion and gherkin. Pop on your burger patty, add a sauce of your choice and serve next to your crispy veggie chips.
As the weather gets colder our cravings for a good Indian curry get stronger. Angie shows you how to recreate one of the most popular Indian takeaway dishes, butter chicken, but with a healthy twist. ‘We’re going to slash some serious calories by substituting the cream with some low-fat yogurt, which works just as well,’ she says. ‘You can go traditional and serve it with a spoon of rice or opt for a lower calorie cauli-rice alternative.’
You will need:
4 chicken breasts, cubed
1 packet of butter chicken spice mix (dry)
1 cup of low-fat plain yogurt
1 cauliflower head
Start with the marinade. Mix the yoghurt and butter chicken mix in a bowl. Stir in your cubed chicken and let this sit in the fridge for at least 30 minutes (aim for 8 hours to really add flavour).
Heat a large pan, pour the chicken and spiced yoghurt mix, and add salt and pepper. Let it simmer on medium heat, stirring it up every once and a while. While this is cooking, take your head of cauliflower and blitz it up in your blender until it resembles rice. Heat a non-stick pan on medium heat and add your cauliflower ‘rice’ along with salt, pepper, garlic flakes and onion flakes. Stir gently as it begins to soften.
Once everything is cooked through, put your cauli-rice in a deep bowl and add your chicken and sauce.
The iced coffee
Afternoons just aren’t the same without your favourite frozen, caffeine-loaded pick-me-up. Angie shows us how to make your own at home that not only has less calories than your local coffee spot but also has extra protein packed into it.
You will need:
1 scoop of vanilla protein powder
1 shot of coffee (or 2 teaspoons of instant coffee)
1 cup of ice
200ml of almond milk
2 tablespoons of low-fat Greek yoghurt
2 sachets of a low-calorie sweetener
Toss all of your ingredients into a blender and blend until smooth and creamy. The secret here is the plain yogurt which will transform your frappe from a regular iced drink to a smoothy and creamy dream.
The chocolate cake
The internet is full of mug cake recipes that you can make it a matter of minutes in your microwave, but this mug cake is actually healthy, nutritious and high in protein. All you need is a few ingredients, a microwave and a mug; no baking skills required.
You will need:
3 tablespoons of oats
1 scoop of chocolate protein powder
2 egg whites
1 tablespoon of cocoa powder
2 tablespoons of plain low-fat yoghurt
1 tablespoon of baking powder
1 sachet of sweetener a handful of chocolate chips
Berries (optional, if you want to make it look beautiful for the ‘Gram)
Mix together all dry ingredients, then add the egg whites and yoghurt and mix well. Spray a medium-sized microwavable mug with Spray and Cook, pour in your mixture and sprinkle a few chocolate chips on top. Microwave for 1-2 minutes or until your cake is cooked through. Top with berries and a few more chocolate chips and enjoy.
For more lean meals and video tutorials on getting creative in the kitchen during lockdown, follow The Lean Girl on Instagram.
Read more food and drink.